Thai red curry meatballs

I’m not one for spicy food, but once in a while I’ll taste something so superb it’s worth lighting my mouth on fire. And being an Israeli, aka a "sabra," I’m supposed to be able to handle a little heat.

The good news is you can control the heat in this dish by adjusting the amount of curry paste you use, and sub part of it with tomato paste and another dash of cumin and/or coriander to preserve the authentic flavor. Just don’t tell anyone I suggested that.

Ingredients

1 pound ground beef or turkey

1 egg, beaten

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon onion powder

1/2 teaspoon dill

1 teaspoon parsley

1/2 cup bread crumbs

1/2 onion, finely diced

2 cups basmati rice

1 onion, sliced

2 zucchinis, sliced

2 tablespoons Thai red curry paste*

1 14-ounce can coconut milk (not light)

Salt and black pepper, to taste

1/2 lemon

6-8 fresh torn basil leaves, optional

Directions

Preheat oven to 350° F. Line baking sheet with parchment paper.

Cook rice according to package directions.

Mix all meatball ingredients thoroughly. Shape into balls and place on parchment paper leaving an inch of space between each one.

Bake for 15-17 minutes, or until thoroughly cooked (cut one in half and check for doneness).

While meatballs are baking, heat 1 tablespoon oil in a large frying pan.